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  1. Food Processing
  2. specific modules
  3. Specific

Specific

Specific

Completion requirements
    • FOP FP303_FRIED PASTRY MAKING.pdf FOP FP303_FRIED PASTRY MAKING.pdf
    • FOPBP303_Baked Pastry Making.pdf FOPBP303_Baked Pastry Making.pdf
    • FOPFM303-FERMENTED MILK PRODUCTION.pdf FOPFM303-FERMENTED MILK PRODUCTION.pdf
    • FOPHP303_Honey processing.pdf FOPHP303_Honey processing.pdf
    • FOPJM303_Jam, Jelly and Marmalade making.pdf FOPJM303_Jam, Jelly and Marmalade making.pdf
    • FOPMP303_FRESH MEAT PRODUCTION_Last version 21.09.2022.pdf FOPMP303_FRESH MEAT PRODUCTION_Last version 21.09.2022.pdf
    • FOPMR303 RAW MILK RECEPTION.pdf FOPMR303 RAW MILK RECEPTION.pdf
    • FOPNS303-NECTAR AND SQUASH PRODUCTION_Last Vesion27June2022.pdf FOPNS303-NECTAR AND SQUASH PRODUCTION_Last Vesion27June2022.pdf
    • FOPPM303_PASTEURIZED MILK.pdf FOPPM303_PASTEURIZED MILK.pdf
    • FOPST303-Produce soymilk and Tofu_.pdf FOPST303-Produce soymilk and Tofu_.pdf
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